Ingredients
Scale
- 4 large potatoes, peeled and chopped
- 4 cloves garlic, roasted
- 1 onion, diced
- 2 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast garlic until golden and fragrant, about 20 minutes.
- Boil potatoes in a large pot of salted water until tender, about 15 minutes. Drain and set aside.
- In a large pot, heat olive oil over medium heat. Sauté diced onion until translucent, about 5 minutes.
- Add roasted garlic and cooked potatoes to the pot. Pour in vegetable broth and bring to a simmer.
- Using an immersion blender, purée the soup until smooth. Stir in coconut milk, salt, and pepper.
- Simmer for an additional 5 minutes to meld flavors. Garnish with fresh parsley before serving.
Notes
- For extra creaminess, blend in a tablespoon of vegan butter or additional coconut milk.
- Serve with crusty bread or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Boiling, Roasting, Blending
- Cuisine: Vegan, Comfort Food
- Diet: Vegan, Dairy-Free, Plant-Based
Nutrition
- Serving Size: 1 bowl (250ml)
- Calories: 180 kcal Kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg